Japanese Curry Bread Focaccia (Kare Pan Focaccia)

This Japanese Curry Bread Focaccia is inspired by kare pan — fluffy focaccia filled with rich Japanese curry and gooey cheese, then topped with panko for that golden, crispy finish. It has all the comfort of curry bread without the deep frying. If you love kare pan or anything curry-filled and cheesy, this fusion focaccia is one you’ll want to bake again and again! カレーパンフォカッチャ

The Easiest Japanese Curry Bread!

Kare pan (カレーパン), or Japanese Curry Bread is my top favourite from Japanese bakeries. I’ve probably eaten at least a years worth of curry bread in my lifetime and I’m super particular about my curry breads so trust me when I say this focaccia version is so delicious and so worth baking!

Think of this as the lazy or weeknight-friendly version of kare pan — no deep fryer, no mess. Just mix up some no-knead focaccia dough, fill it with leftover Japanese curry and cheese, and bake it until the top turns beautifully golden and crisp. It’s everything comforting about curry bread in focaccia form.

This recipe works great with Japanese chicken curry, beef curry, or even vegetable curry — perfect if you have leftovers in the fridge. The cheesy layer keeps the inside extra gooey, while the panko topping gives that signature kare pan crisp.

Ingredients and Substitutions

Here’s what you’ll need to make this focaccia Japanese curry bread:

• No-knead focaccia dough – use your favorite recipe (I use my same-day or overnight version)
• Japanese curry filling – homemade or leftover curry works; you can use chicken, beef, or vegetable curry
• Cheese – any melty cheese like mozzarella or cheddar.
• Olive oil
• Panko breadcrumbs – I do recommend using panko and not American-style breadcrumbs for that really light crispy texture.

How to Make Japanese Curry Bread Focaccia

This focaccia is easier than it looks — no kneading, no frying, just layering and baking. Here’s an overview of how it comes together:

1. Prepare the dough (1): Make your no-knead focaccia dough up to the first rise (same day or overnight).
2. Shape and fill (2-3): Transfer the dough into your pan. Add cheese and curry over two-thirds of the dough, then fold it like a letter.
3. Proof (4): Let the dough rise again until it fills the pan.
4. Top and bake (5-6): Dimple the dough, drizzle with olive oil, cover with panko, and bake until golden brown and crisp.
5. Cool and serve: Let it rest slightly before slicing so the layers hold together.

VIDEO: Watch How to Make It

How to Store and Reheat Leftovers

This curry focaccia is best served fresh but you can store and reheat it if you have leftovers:

• Room temperature: Keep covered for up to 1 day and keep in a cooler area.
• Refrigerate: Store in an airtight container for up to 2 days.
• Freeze: Wrap individual servings and wrap tightly in cling wrap. Freeze for up to 3 weeks.
• Reheat: Spray with water generously and toast in the oven or air fryer at 350°F (175°C) for about 5–8 minutes until warmed through and crispy again. If reheating from frozen, let it thaw first and then reheat. You can wrap a damp paper towel around it and microwave on low for 45-60 seconds until the filling part is no longer completely frozen.

Recipe FAQ

More Focaccia Recipes

• Okonomiyaki Focaccia
• Cinnamon Roll Focaccia
• Pizza Focaccia
• Miso Garlic Butter Focaccia
• Miso Chili Oil Focaccia
• Shiitake and Cheese Focaccia

Enjoy! If you make this Japanese Curry Bread Focaccia recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Kare Pan Focaccia

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5 from 2 reviews

• Author: Lisa Kitahara
• Total Time: 6 hours 25 minutes
• Yield: 7×11 inch focaccia

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Description

This Japanese Curry Bread Focaccia is inspired by kare pan — fluffy focaccia filled with rich Japanese curry and gooey cheese, then topped with panko for that golden, crispy finish. It has all the comfort of curry bread without the deep frying. If you love kare pan or anything curry-filled and cheesy, this fusion focaccia is one you’ll want to bake again and again! 

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Ingredients

Units USM

• 1 batch no knead focaccia (700 g dough)
• 1 cup cheese of choice (110 g), shredded or sliced
• ~1 1/2 – 1 3/4 cups (375-450 g) Japanese curry bread filling, Japanese chicken curry, Japanese beef curry or Japanese vegetable curry
• 3–4 tbsp olive oil
• 1/2 cup panko, for topping

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Instructions

1. Prepare the dough: Make one batch of no-knead focaccia up to the end of the primary rise (same day or overnight).
2. Line or grease (or both) a 9×9-inch or 7×11-inch pan.
3. Shape and fill: Transfer the dough, rough side up, onto the pan and spread it out to fill the base as much as possible. Spread cheese over 2/3 of the dough. Spread curry on top of the same 2/3 section, then top with a bit more cheese. Fold the unfilled 1/3 of the dough over the middle section to cover it. Rotate the pan and fold over the remaining third so it’s layered like a letter fold. Rotate the dough 90° and flip it over so the seam (middle section) is facing up.
4. Proof: Cover the pan and let the dough proof for 2–3 hours, or until it fills the pan.
5. Preheat oven to 210°C / 410°F.
6. Dimple: Drizzle olive oil generously over the top. Oil your fingers and dimple the dough. Sprinkle lots of panko over the top, then spray with oil (or drizzle with a thin stream if you don’t have a spray).
7. Bake for 25–28 minutes, or until the top is golden and crispy.
8. Serve: Let it cool slightly, slice, and enjoy warm!

• Prep Time: 6 hours
• Cook Time: 25 minutes
• Category: Appetizer, Bread, Side Dish
• Method: Baking
• Cuisine: Japanese-Italian Fusion

Nutrition

• Serving Size: 1 focaccia
• Calories: 3470
• Sugar: 9 g
• Sodium: 2700 mg
• Fat: 161 g
• Saturated Fat: 45.5 g
• Unsaturated Fat: 115.5 g
• Trans Fat: 0
• Carbohydrates: 456 g
• Fiber: 24 g
• Protein: 92 g
• Cholesterol: 120 mg